A special dish of the
Cantonese BBQ variety.
Cantonese cuisine has a special line of
roasts that it is famous for, including roast
duck,
goose and
pork. Go to
Chinatown and look for a glass shopfront with roasted
poultry hanging on hooks, and you can order some of this excellent food. I recommend
roast duck with
plum sauce, but there are many choices available.
Crispy roast pork is cooked very differently from regular roasts. Crispy skin and a soft juicy meat. Very nice. It has a unique smoky flavor, and is highly recommended. It's a bit hard to make, so if you don't feel like wasting time, go to a shop and buy it! It's a lightly colored slab of meat. Point to it and they'll chop it for you.
This is my mother's recipe.
- Buy a slab of pork ribs, including the skin. It should be about 10 inches by 10 inches.
- Marinate the pork with salt and "five spice powder" on the bone side. I have no clue what the English name is. It's used widely in Oriental cooking however, so a trip to the Asian food store should yield positive results.
- Liberally spread some salt on the skin side of the pork before baking.
- Preheat oven to 225C.
- Bake meat at 200C, for about 1 hour.
- Scrap off the layer of salt. Some of it would have stuck to the skin, leave that.
- Grill at high heat for about 15 minutes. Flip it over a few times to spread the heat evenly. When holes appear on the skin, that means it is crispy, and the dish is done.
- Cut into bite sized squares and serve with a sweet sauce. The dish is slightly salty and smoky, so plum sauce works very well.